6 boneless, skinless chicken breasts (feel free to play with bone-in breasts or chicken thighs)
1 1/2 cups honey
2 Tbsp. olive oil
7 garlic cloves, minced
1 1/2 cups tamari (gluten-free soy sauce)
3/4 cup blackberry jam
3/4 cup hoison sauce
1 yellow onion, diced
Crushed red pepper, to taste
1 Tbsp. cornstarch
Scallions, sliced, for garnish
White sesame seeds, for garnish
Arrange chicken breasts in the slow cooker so they are not overlapping.
In a large bowl, whisk together the olive oil, honey, soy sauce, hoisin sauce, garlic, blackberry jam, onion and crushed red pepper. Whisk together and pour over the chicken. Cook on low for 5 hours.
Remove the chicken from slow cooker (keep the liquid in the slow cooker) and shred with two forks. Place in a large bowl.
In a small bowl, whisk together the cornstarch with 3 Tbsp. of cold water.
Transfer the liquids from the slow cooker into a medium saucepan over medium-high heat and whisk in the cornstarch mixture. Bring the sauce to a boil and cook it until it reduces and thickens, about 3-5 minutes. Pour the sauce over the shredded chicken and toss to combine. Serve over brown rice or quinoa and top with sliced scallions and sesame seeds.